I've grown a couple fat Italian type and then one long slender type. As NCT has said the biggest difference is texture. I found that the Italian types do well if you roast them in the oven. If you try to fry them in the pan they get rubbery. The long slender type that I grew, Pingtung Long, resembled the creamy textured eggplant that I would find in some Chinese restaurants.
I recommend growing one of each type and see which you prefer. Pingtung Long has earned a perennial spot in my garden.
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